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STUFFED CABBAGE1 pound ground chicken or ground turkey 1 head cabbage, cored 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1 medium apple, peeled, cored and finely diced 1˝ cups cooked long grain white rice 1 teaspoon parsley 6 ounce can tomato paste 16 ounce can chicken broth 1 tablespoon cornstarch oregano to taste • In a large pot, boil cored cabbage for about 15 minutes or until tender. Rinse in cold water and separate leaves gently and carefully. Cut off thick part of stem. Set leaves aside. • In a pan with olive oil, sauté onion and garlic on medium heat. Then add diced apple and cook on low until tender. Remove from pan and place in a large bowl along with rice, ground poultry and parsley. Mix well. • One at a time, lay out a cabbage leaf, and in the center place 2 heaping tablespoons of ground poultry mixture. Wrap cabbage around poultry. Place each stuffed cabbage, seam side down, in an 8-quart pot or Dutch oven, filling bottom of pot snugly. An additional layer of stuffed cabbage can be placed on top of the first layer, if necessary. • In a medium bowl, mix tomato paste, chicken broth, and cornstarch. Pour over top of stuffed cabbage. Sprinkle with oregano. Cover and cook for 1˝ hours on low heat. • Makes 6 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF October Feature Recipe, WARM SPINACH SALAD September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP ARE YOU LOOKING TO MAKE MORE HEALTHY CHOICES IN YOUR LIFE? Then visit www.healthychoices4life.com
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